Gluten-free food is a food that excludes gluten and all its composite and hybrids. This kind of food is preferred by people who have gluten-related disorders including coeliac disease (CD), gluten ataxia, non-coeliac gluten sensitivity (NCGS), dermatitis herpetiformis (DH), and wheat allergy, as an effective treatment option. The gluten-free food should contain a good balance of nutrients such as macro and micro nutrients, which are sourced from meat, eggs, fish, rice, nuts, fruits, potatoes, and others. The goal is to achieve the same nutritional and biological value as gluten containing food.

Increase in prevalence of health problems and rise in awareness toward consuming healthy food are factors responsible to fuel the global gluten free food market. Commanding shelf space and growth in inventory of gluten free products supplements the growth. On the other hand, technological advancements and favorable policies of governing regulatory bodies are expected to create opportunities in the market. Geographically, the industry is divided into North America, Europe, Latin America, Asia-Pacific, Middle East, and Africa.